Pumpkin Kibbeh Stuffed w Spinach, Chick Peas, & Walnuts

Recipe Ingredients

		For The Filling
1/3 cup	20g / 0.7oz	Chopped onion
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Cooked chick peas - peeled and halved
1/4 cup	36g / 1.3oz	Chopped walnuts
1/3 cup	48g / 1.7oz	Cooked and chopped spinach
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Hugarian paprika
2 1/2 teaspoons	12ml	Lemon juice
		For The Pumpkin Shell
1 cup	237ml	Cooked pureed pumpkin
2 cups	474ml	Fine-grain bulgur - unwashed
1/3 cup	20g / 0.7oz	Flour
2 tablespoons	30ml	Grated onion
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1		Hugarian paprika
		Vegetable oil - for frying
		Chopped parsley - for garnish
		Quartered lemons - for serving

Recipe Instructions

In a deep saute pan add enough vegetable oil to come no more than 1/3 up the sides of the pan. Heat until a deep fat fry thermometer registers 375 degrees.

Meanwhile, make the filling. In a small saute pan, saute the onions in the oil until soft, about 5 minutes. Then add the chick peas, walnuts, spinach, seasonings, and lemon juice. Now make the pumpkin shell.

In a mixing bowl , place the pumpkin, dry bulgur, flour, onion, and seasonings. Mix well and set aside for 10 minutes. If the dough becomes dry, add a few drops of water and then knead well. Now shape the kibbeh. Knead about 2 tablespoons of the pumpkin mixture until it holds together. Keeping your hands moist, form a smooth football shaped oval. Poke your index finger through the end and fill with 1 teaspoon of filling. Close the end and reshape, if necessary. Carefully place in the hot oil and fry for 2 minutes. You may have do this in batches. Drain on paper towels and sprinkle with some chopped parsley and serve immediately with lemon quarters.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2238 broadcast 10-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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